Canasta Cake White Cream Filling

2 1/2 tbsp. flour

1/2 cup milk

1/2 cup shortening

1/2 cup sugar

1/4 tsp. salt

1/2 tsp. vanilla extract

Gradually add milk to flour in small saucepan. Heat over low flame until it forms a thick paste. Cool. Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. Add vanilla. (The more you beat it the fluffier it gets.) Can be used as filling for layer cakes or as frosting. Any unused portion may be refrigerated in a covered dish.

Canasta Cake Chocolate Icing

1 stick butter

1 cup chopped pecans

3/4 box confectioners sugar

3 tbsp. cocoa

6 tbsp. Coca-Cola

Combine butter, cocoa and Coca-Cola. Heat to boiling and pour over powdered sugar and pecans. Mix well and spread on cooled cake.

To make cake like Canasta Cake, bake your favorite chocolate cake. When layers are cool, cut in half horizontally, making four layers out of two. Fill with white cream filling and frost with chocolate icing.

Cream filling:

2 1/2 tablespoons flour

1/2 cup milk

1/2 cup shortening

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Chocolate icing:

1/2 cup (1 stick) butter

3 tablespoons unsweetened cocoa

6 tablespoons cola

1 cup chopped pecans

12 ounces (3/4 box) confectioners' sugar

To finish:

1 dark chocolate cake, baked (or sliced) in 4 layers

To make filling: Gradually stir milk into flour in small saucepan. Heat, stirring, over low flame until it forms a thick paste. Cool. Put shortening, sugar and salt in a small bowl. Add cooled paste. Beat at high speed until light and fluffy, 3 to 5 minutes. (The more you beat it, the fluffier it gets.) Beat in vanilla.

To make icing: Combine butter, cocoa and cola. Heat to boiling and pour over powdered sugar and pecans. Mix.

To assemble: Spread pastry cream between cake layers. Frost top and sides with icing. Makes 16 servings.

Rated: Submitted By: Janiece Mason Photo By: mominml Prep Time: 10 Minutes Cook Time: 6 Hours Ready In: 6 Hours 10 Minutes Servings: 8

4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream

of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1.	Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.	Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

 

1.	Make a dressing by whisking together the mayonnaise, sugar, and vinegar in a small bowl. Stir in the poppy seeds; set aside.
2.	Toss together the lettuce, spinach, and onion in a large bowl. Drizzle the dressing over the salad and toss to coat. Add the strawberries and lightly toss again. Serve immediately.

Ingredients:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

2 12 oz. jars Heinz chili sauce
1 32 oz. jar grape jelly
1 bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

Ingredients:

    * 2 pounds ground beef
    * 1 cup corn flake crumbs
    * 2 eggs
    * 1/4 cup chopped, fresh parsley
    * 1/3 cup ketchup
    * 1/4 cup minced onions
    * 2 tablespoons soy sauce
    * 1/4 teaspoon garlic powder
    * 1/4 teaspoon pepper
    * 1 can (16 ounces) cranberry sauce, jellied or
    * whole cranberry sauce
    * 12 ounces chili sauce
    * 1 tablespoon brown sugar, firmly packed
    * 2 teaspoons lemon juice

Preparation:

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Makes 4 to 5 dozen meatballs, depending on size.

12 oz. cream cheese
1 jar dried beef
3 1/2 oz. pkg. corned beef
2 tablespoons Worcestershire sauce
1 tablespoon Accent
1 bunch green onions, chopped

Mix all ingredients together. Make into ball. Garnish if desired with chopped nuts, cracker crumbs or paprika.

From the kitchen of Margaret Wright

2 pkg. cream cheese (8 ounce)
1 small can crushed pineapple (Drain well)
1 small bell pepper
2 Tablespoons Accent
Pecans

Ingredients

1/2 cup mayonnaise
1 (8 oz.) block cream cheese, softened
1 cup grated cheddar cheese (or a little more)
2 chopped green onions
6 Ritz Crackers, crushed
8 slices bacon, cooked and crumbled (or store-bought bacon pieces)
1/2 cup Captain Rodney's Boucan Glaze

Directions

Mix mayonnaise, cream cheese, cheddar cheese and onions and place in a greased quiche pan. Top with crackers and bake at 350º for 15 minutes. Top with bacon and boucan glaze. Return to the oven for a few more minutes. Serve with Fritos or crackers.